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Ely Folk School

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Culinary Arts

Demo: Wild Rice Hot Dish

$25

with Rick Anderson

Calendar Sep 25, 2021 at 3 pm

Saturday, September 25, 2021
3:00 PM - 5:30 PM

Tuition: $25

Join EFS Board Member, Rick Anderson, and a special guest -- member of the Bois Forte Band of Chippewa, and famed cook Muriel Deegan -- in making pork & wild rice hot dish. This demonstration-style class will provide participants with an opportunity to learn about wild rice courtesy of Muriel and Rick's expertise, observe them as they prepare this classic hot dish (including cooking the wild rice & making homemade cream of mushroom soup), and enjoy a portion of hot dish in each others company.

About the Instructors; Muriel Deegan and Rick Anderson:

Muriel Deegan: I'm a Bois Forte enrollee. I live on the Bois Forte Reservation within the Lake Vermillion Sector. My maternal family is from here. I have five children, one of whom is no longer with us. I am a Grandma of 15 and Great-Grandma of 3. I am artistic with our beautiful Native American culture. I like beading, sewing, and cooking. I cook Wild Rice in a variety of different ways. Wild Rice doesn't last long in our home. I am proud to belong to a culture that is ethically rich in Nature. 

Rick Anderson: Life-long Ely resident and member of the Bois Forte Band of Ojibwe. My wife Polly and I share the joy of four daughters and their families.
I love the land and water and all the life it supports. Avid hunter, fisher, and gatherer of the gifts of the Creator. I'm as comfortable in the company of people as in the solitude of nature.
Heaven on earth is time spent on Burntside Lake and cruising the Echo Trail.
Miigwech 

Will run

Demo: Intro to Home Brewing

$35

with Charlie Cecil

Calendar Sep 30, 2021 at 6:30 pm

Thursday, September 30, 2021
6:30 PM - 8:30 PM 

Tuition: $25  Materials: $10

Have you ever been curious to brew your own beer but were not sure where to begin? The good news is that it is not as difficult as you may think. Anyone with a kitchen and some basic equipment can brew their own delicious beer at home.

This class is designed to be a general introduction to all things home brewing, with the goal of giving students the skills and confidence to dive into this hobby on their own. We will cover the basic brewing process, sanitation, recipes, equipment needed, stages, and trouble shooting any surprises that may arise. Home brew samples will be available throughout the class.

About the Instructor: Charlie Cecil has been living and working in the woods of northern Minnesota since 2011. Over the years, he has guided canoe trips, worked with sled dogs, hiked and camped all over the state. Through it all, home brewing has been a stable hobby. After brewing over 20 successful batches, some of them done without electricity or plumbing, Charlie is excited to share this hobby with the community and pass it on to others.

Biscuits and Gravy: Live Online

$25

with Lacey Squier

Calendar Oct 3, 2021 at 8 am

Sunday, October 3, 2021
8:00 AM - 10:00 AM 

Tuition: $25 per household

Biscuits and gravy are a brunch staple at instructor Lacey’s house, especially any time guests are visiting for a weekend visit. Participants will learn how to make fluffy biscuits full of buttery layers, as well as a creamy sausage gravy from scratch. 

Each participant will make 6-8 servings of biscuits and gravy. As this is an online class, participants are asked to gather their own ingredients, which will be sent to you upon registration. 

About the Instructor: Lacey Squier loves cooking food of all kinds. She is an amateur cook who spends much of her free time learning how to recreate dishes from her favorite restaurant and travel experiences. It is liberating to realize you can have anything you want for dinner ... as long as you're willing to make it yourself!

When not experimenting with food at home (and making a huge mess of her kitchen), Lacey likes to take walks or go on a hike with her spouse, Eric, and their dog Wendell. Lacey serves as Chair of the Ely Folk School Board.  

Learn to Make Paneer: Live Online

$40

with Gary Colles

Calendar Oct 14, 2021 at 2 pm

Thursday, October 14, 2021
2:00 PM - 5:00 PM

Tuition: $40

October's Cheese of the Month is Paneer! 

Join Master Cheesemaker Gary Colles and the Ely Folk School as we make a new cheese from scratch each month. 

Paneer is a key ingredient in many of your favorite Indian dishes, but how much do you know about this mild cheese? Traditionally eaten fresh and cubed, although paneer has a variety of uses. Paneer is unique as you don't make it with rennet - instead you curdle an acid to make a soft and fluffy cheese. 

Join us in the rewarding practice of making cheese from scratch under excellent tutelage with fine company. You will certainly learn something new and although you will not leave the Zoom class with a final product, the end results will wow you! 

You will receive the recipe and the supplies list with ample time prior to class. Please be sure to fully read the ingredients list and reach out with questions on where to find any lesser-known ingredients. After class, your cheese will require additional care prior to consumption. 

About the Instructor: Gary Colles has been making artisan cheese for nineteen years. Beginning with teaching in Michigan where he and his wife live, he has added North Carolina, Alabama, Iowa, Florida and Minnesota. He has worked and trained with Glengarry Cheese Company in Canada, New England Cheese Making Company, and Farmstead Cheese Making. He is always reading more on cheese making, and his reference library now has fifty books on cheese.  

Make Saag Paneer

$40

with Alvin Goeser

Calendar Oct 19, 2021 at 5:30 pm

Tuesday, October 19, 2021
5:30 PM - 7:30 PM

Tuition: $25  Materials: $15

This is the in-person version of Saag Paneer. Click here to reigster for the Zoom version. 

Are you taking the paneer cheese making class and looking for a recipe to use your cheese? Do you like simple, healthy meals and are interested in trying something different? This class is for you!

Saag Paneer, aka Sarson ka Saag, is a traditional Punjab dish of Northern India. Mustard greens are the celebrated ingredient in this dish as the Punjab region is known for growing them in abundance. However, bitter greens such as arugula, dandelion, or even kale can be used in conjunction with spinach. This dish is served best with fresh naan (flat bread) and mint chutney (a spicy dipping sauce).

In this class, we will make saag paneer and mint chutney. A naan recipe will be sent out upon registration to class but we will not have time to make it in class. In a pinch, I like to lightly pan fry flour tortillas. If you are signed up for the paneer cheese class, please bring your cheese with you to the in person class. If you did not make paneer, store bought paneer works, or it can be substituted with Greek halloumi.

About the Instructor, Alvin Goeser: 

Raised in Omaha, Nebraska as the youngest of six to a home-econ mother who prepared three squares daily, I have been fascinated and intrigued by nourishing, and satisfying the palettes of the masses. A picky eater as a kid, my tastebuds didn't blossom until my late teens. At 16, my first job was at pizza shop, then a fine dining restaurant where I was introduced to a worldly pantry and meals created by chefs who gleaned from their seasoned experiences.

Through the years and into my mid to late twenties, I dabbled in the Omaha restaurant scene as a busboy, waiter, bartender, manager, sous chef, and chef de cuisine. Omaha has a very high number of eateries in relation to its population, as well as being one of the top forms of entertainment.

Entertaining, or at least throwing big dinner parties for 9+ of my friends and family illuminated my desire to hone my skills as a cook, so I apprenticed with three CIA (Culinary Institute of America) chefs for 20 months. My personal focus was to take ingredients and techniques to create, but not limited to, fusion style meals; Asian/ French, African/Asian, Pacific Rim/ Southern US, as well as the great classics.

To prepare a meal that is pleasing to look at, but more importantly pleasing to the palette has bee a long time goal of mine. And as my philosophy of cooking has been, and still is today is, To feed my people with food made with love!

Make Saag Paneer: Live Online

$25

with Alvin Goeser

Calendar Oct 19, 2021 at 5:30 pm

Tuesday, October 19, 2021
5:30 PM - 7:30 PM

Tuition: $25  

This is the online version of Saag Paneer. Click here to reigster for the in-person version. 

Are you taking the paneer cheese making class and looking for a recipe to use your cheese? Do you like simple, healthy meals and are interested in trying something different? This class is for you!

Saag Paneer, aka Sarson ka Saag, is a traditional Punjab dish of Northern India. Mustard greens are the celebrated ingredient in this dish as the Punjab region is known for growing them in abundance. However, bitter greens such as arugula, dandelion, or even kale can be used in conjunction with spinach. This dish is served best with fresh naan (flat bread) and mint chutney (a spicy dipping sauce).

In this class, we will make saag paneer and mint chutney. A naan recipe will be sent out upon registration to class but we will not have time to make it in class. In a pinch, I like to lightly pan fry flour tortillas. If you are signed up for the paneer cheese class, please bring your cheese with you to the class. If you did not make paneer, store bought paneer works, or it can be substituted with Greek halloumi.

About the Instructor, Alvin Goeser: 

Raised in Omaha, Nebraska as the youngest of six to a home-econ mother who prepared three squares daily, I have been fascinated and intrigued by nourishing, and satisfying the palettes of the masses. A picky eater as a kid, my tastebuds didn't blossom until my late teens. At 16, my first job was at pizza shop, then a fine dining restaurant where I was introduced to a worldly pantry and meals created by chefs who gleaned from their seasoned experiences.

Through the years and into my mid to late twenties, I dabbled in the Omaha restaurant scene as a busboy, waiter, bartender, manager, sous chef, and chef de cuisine. Omaha has a very high number of eateries in relation to its population, as well as being one of the top forms of entertainment.

Entertaining, or at least throwing big dinner parties for 9+ of my friends and family illuminated my desire to hone my skills as a cook, so I apprenticed with three CIA (Culinary Institute of America) chefs for 20 months. My personal focus was to take ingredients and techniques to create, but not limited to, fusion style meals; Asian/ French, African/Asian, Pacific Rim/ Southern US, as well as the great classics.

To prepare a meal that is pleasing to look at, but more importantly pleasing to the palette has bee a long time goal of mine. And as my philosophy of cooking has been, and still is today is, To feed my people with food made with love!

Xiao Long Bao

$55

with Lacey Squier

Calendar Oct 22, 2021 at 5 pm

Friday, October 22, 2021  
5:00 PM - 8:00 PM 

Tuition: $35  Materials: $20

Xiao long bao, or soup dumplings, are the queen of the dumplings. Not dumplings in soup, but soup inside of a dumpling -- xiao long bao are difficult to make, but well worth the challenge! Join Lacey in making dumpling dough and wrapping dumplings to take home and enjoy. Registrants will also see a demonstration of how to prepare the jellied stock that is the ‘secret’ to getting the soup into the dumpling.

The materials fee covers all ingredients and equipment for students. Students may wish to bring their favorite apron and a tupperware to bring their dumplings home. 

Participants will have the opportunity to enjoy a few of these tasty dumplings together, pending the status of the Covid19 pandemic at the time of the class.

About the Instructor: Lacey Squier loves cooking food of all kinds. She is an amateur cook who spends much of her free time learning how to recreate dishes from her favorite restaurant and travel experiences. It is liberating to realize you can have anything you want for dinner ... as long as you're willing to make it yourself!

When not experimenting with food at home (and making a huge mess of her kitchen), Lacey likes to take walks or go on a hike with her spouse, Eric, and their dog Wendell. Lacey serves as Chair of the Ely Folk School Board.  

Learn to Make Sage Derby: Live Online

$40

with Gary Colles

Calendar Nov 11, 2021 at 2 pm

Thursday, November 11, 2021
2:00 PM - 5:00 PM

Tuition: $40

November's Cheese of the Month is Sage Derby! 

Join Master Cheesemaker Gary Colles and the Ely Folk School as we make a new cheese from scratch each month. 

Have you ever heard anyone say that the moon is made of green cheese?Well, that may or may not be true, but this green cheese sure is dreamy. Sage Derby used to be made only at harvest time and for holidays and special celebrations, but these days, thanks to its popularity, it is available year round. This cheese includes sage leaves, originally used for its supposed medical properties. 

Join us in the rewarding practice of making cheese from scratch under excellent tutelage with fine company. You will certainly learn something new and although you will not leave the Zoom class with a final product, the end results will wow you! 

You will receive the recipe and the supplies list with ample time prior to class. Please be sure to fully read the ingredients list and reach out with questions on where to find any lesser-known ingredients. After class, your cheese will require additional care prior to consumption. 

About the Instructor: Gary Colles has been making artisan cheese for nineteen years. Beginning with teaching in Michigan where he and his wife live, he has added North Carolina, Alabama, Iowa, Florida and Minnesota. He has worked and trained with Glengarry Cheese Company in Canada, New England Cheese Making Company, and Farmstead Cheese Making. He is always reading more on cheese making, and his reference library now has fifty books on cheese.  





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